The JA Joint | Gourmand and Gourmet

The JA Joint

  • Food & Booze
Colours of the world, spice up your life! Every boy and every girl, spice up your life… more of a spicy fan than a spice girl fan? All good. Get ready for some fiery flavours in the kitchen with the launch of The JA Joint, Authentic Jamaican products. Ever tried Jamaican Cuisine? Well brace yourself, it’s not for the meek; it’ll get you roaring. Typically it features a mixture of cooking techniques, flavours, spices and influences from the traditional owners of the land. Jamaican cuisine ties together an abundance of culinary cultures from the inhibitors of Spain, Britain, Africa and India. Carly Day, founder of The JA Joint, draws upon her Jamaican family’s recipes and brings Australians first answer to authentic Jamaican cooking – but no stress, her products are designed for any ol’ simpleton. With all products produced here in Australia, they provide the market with hand crafted (and completely addictive) marinades, rubs and sauces that truly reflect Jamaica’s cooking. Chow down on that sweet meat loving fiends. They’ve done the hard yards for you with the perfecting the best ‘Jerk’ marinade that you can use on chicken, goat, fish, pork, lamb, vegetarian and vegan dishes. No overnight marinating needed, and no complex recipe to follow with a list of expensive ingredients. The creators have gone one step further and created an online “Food Bible” to provide inspiration and instructions for authentic cooking. Follow them on Facebook, Twitter and Youtube for all the ‘saucy tips’. Jamaican Coconut Rice N Beans Cooking Time: 40 – 50 min Serves: 2 (double recipe for 4 ) Tip: Wash rice well, cook over very low heat with lid and use your timer   Ingredients:
  • 2 cups of white rice
  • 1/2 cup of coconut cream (kara is the best)
  • 2 cups of water
  • 1 can red kidney beans – use 1 cup
  • Seasoning
  • Place rice in a sieve and wash thoroughly with cold water, this gets rid of excess starch and prevents the rice from being sticky – very important
  • Place rice in a small/medium saucepan
  • Add water, coconut cream, 1 cup of red kidney beans and seasoning
  • Stir
  • Place on medium to high heat, until it starts to bubble
  • Immediately turn on to the lowest setting, cover with saucepan lid.
  • Watch the rice it should never bubble or boil, just softly simmer. This ensures the rice gets cooked all the way through
  • Use your timer every 15 min
  • Check rice, stir so you are rotating the rice at the bottom to the top and so forth
  • After 40-50 mins you should be nearly there, try it, If its still a bit nutty in the middle keep it steaming slowly.When cooked perfectly the rice should separate, If you find it’s still sticky continue the steaming process.
You won’t get the slightly burgandy colour to the rice that you get with cooking it the traditional way, but it will tastes just as good and will save you valuable time. Serve with your favourite Jerk protein for the best Jamaican flavour and no hassle cooking get our Jamaican Jerk Rub from our shop page to use on your meats.